Far Eastern Pheasant

2 1/2 c Pheasant-diced 2 1/2 c Bread cubes-toasted
2 c Bean sprouts
1/2 c Mushrooms-sliced
2/3 c Water chestnuts-sliced
2/3 c Pineapple juice
1 ts Salt
1/4 c Sugar
2 tb Corn starch
1/4 c Soy sauce
2 tb Vinegar
1/4 c Almonds

Combine bread cubes, sprouts, chestnuts, mushrooms, salt and pheasant, set aside.

In a small pan add the sugar, corn starch, juice and soy sauce, bring to a boil, stir until thick, remove from heat and add the vinegar. Place the pheasant mixture in a casserole dish and pour sauce on top. Bake at 350 for thirty minutes. Sprinkle almonds on top and serve.

Printer friendly version: Far Eastern Pheasant

Click Back to return here.